Peel and cube potatoes. Put them in a pot to boil. It should take about 15 mins for them to cook. Start cooking rice. Meanwhile, Shake coconut milk. Add almost 1/2 the can of coconut milk to a saute pan or wok. Add curry paste (2 TB = spicy, 1 1/4 TB = mild, we used 1 1/2 TB) Slice chicken and salt well. Heat milk/paste to high and when it's bubbling add the sliced chicken. Then add 2 tsp fishsauce, 2 tsp sugar and cook for 5 mins. Potatoes should be about done. Drain the potatoes. Give the chicken 5 more mins or so, until it's cooked all the way through. Add potatoes, rest of coconut milk. Add cashews and 1 tsp fishsauce, 2 tsp sugar. Cook a few more minutes. It should be nice and soupy and the chicken done. Serve over rice.
I love to add thin sliced carrots with the potatoes! ~Kristen